Middle Eastern Giant White Bean Salad | With Toasted Walnuts and Feta

Rinse the giant white beans in a sieve with cold water and drain thoroughly. Slice the red onion into fine, thin half-moons. Cut the pomegranate in half and tap out the seeds into a bowl. Finely chop the fresh parsley and mint leaves.

Toast the walnut pieces in a dry skillet over medium heat for 2-3 minutes until fragrant and golden brown, then set aside to cool and roughly chop.

In a small bowl, whisk together the tahini, freshly squeezed lemon juice, minced garlic, ground cumin, fine salt, and black pepper until smooth. Gradually drizzle in the extra virgin olive oil and 2-3 tablespoons of cold water until you get a silky, creamy dressing.